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BGE-Easy Chicken & Dumplings

By

Cast Iron Cooking

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Ingredients

  • 32 oz Progresso reduced sodium chicken broth (4 cups)
  • 3 cups shredded cooked chicken (about 1 1/2 lb)
  • 1 can (10 3/4oz) condensed cream of chicken soup
  • 1/2 tsp salt House Seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 can (16.3 oz ) Pillsbury Grands Home-style refrigerated buttermilk biscuits (8 biscuits)
  • 2 medium carrots, chopped (1 cup)
  • 3 celery ribs, chopped

Details

Preparation

Step 1

In 4 to 5 qt dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium to high heat; reduce heat; return to low boil

On lightly floured surface, roll each biscuit to 1/8 in thickness; cut into 1/2 inch wide strips

Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

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